Directions

Put 2 Tbsp parsley, thyme, and chicken breasts in a medium saucepan. Add broth to cover and bring to a boil. Reduce heat and cover. Simmer chicken for 20 minutes. Make sure chicken reaches a temperature of 165°F. Uncover and remove from heat. Cool chicken in the liquid for 30 minutes.

Transfer chicken to a cutting board and cut into 1-inch cubes

In a mixing bowl, add the chicken, celery, grapes, scallions, and herbs.
In another small bowl, whisk together the mayo, mustard, lemon juice, salt, and pepper. Add this to the chicken mixture and mix gently until well combined. Refrigerate until ready to serve.

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